Prep 10 mins
Cook 1 hr 5 mins
These savory onions are made from a recipe found in the 500 ALL-TIME GREAT RECIPES cookbook. The can easily be made vegetarian by omitting the small amount of ham used.
- 6 large onions
- 1⁄2 cup ham, cooked, finely diced
- 1 egg
- 1⁄2 cup dried breadcrumbs
- 3 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 pinch ground nutmeg
- 3⁄4 cup mild cheddar cheese, grated
- 6 tablespoons olive oil
- 1⁄8 teaspoon salt
- 1 pinch ground pepper
- Peel onions without cutting through the bases.
- In large pot of boiling water, cook onions about 20 minutes.
- Drain & immerse in a pot of COLD water.
- Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
- Using a small sharp knife, cut around & scoop out the central section of each onion.
- Remove about half the inside (saving it for soup or sandwiches).
- Lightly salt empty cavities, then let onions drain upside down.
- In a small bowl, beat the ham into the egg.
- Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
- Add 3 tablespoons of the oil & season with salt & pepper.
- Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
- Arrange onions in one layer in prepared baking dish.
- Sprinkle tops with remaining cheese & then with oil.
- Bake for 45 minutes, or until onions are tender & golden on top.
- Remove from oven & serve hot!
Tasty. The only problem with this recipe was the chef making it (yes I admit it the error came in my scraping skills). Vidalia Onions are a must and will cut poaching time down to 15 minutes. Made these yesterday for this evenings dinner and it worked out well. Thanks for the post. Made for 1`2`3` Hits.
Excellent, Syd! I'm also not a great scraper-outer, but I persevered! My onions were medium sized, might be a bit easier with bigger ones. I omitted the ham, but made to recipe otherwise, we really enjoyed these slightly different vegetables! I would happily serve these to guests, as bluemoon commented, very easy to prepare ahead of time, so a great crowd pleaser! Made for Vegetarian swap#8, March 09
Oh boy are these tasty! I had a bit of trouble with the out rings of the onions falling off as I tried to dig out the center but I am certain I simply lack the grace and gentleness that it requires. I used cheddar and jack as that is all I had in the house but I think it would be even more lovely with another combination. I also think vidalia or walla walla would be outstanding onions in this dish. The nutmeg adds a nice touch.